Recipes
Flourless chocolate easter cakes
15 minutes
Preparation time
20 minutes
Cooking time
12 servings
Serves
Ingredients
Flourless chocolate easter cakes
150 g dark chocolate, chopped
150 g soft unsalted butter
6 eggs
250 g caster sugar
1 tsp finely grated orange zest
1 orange, juiced (approximately 100 ml)
20 g Dutch-processed cocoa powder
50 g coconut flour
60 g ground almonds
3 tsp mixed spice
60 g currants
60 g sultanas
Icing
1 egg white
2 tbsp icing sugar, sifted
1 tsp lemon juice, or to taste
Method
Flourless chocolate easter cakes
- Preheat the oven on Moisture Plus with Fan Plus at 175°C with 1 manual burst of steam.
- Melt the chocolate and butter in a saucepan on low heat, induction setting 2, stir until fully combined.
- Meanwhile, beat the eggs and sugar in the bowl of a freestanding mixer with a whisk attachment until pale in colour and tripled in volume.
- In a large mixing bowl, combine the orange zest, orange juice, cocoa powder, chocolate and butter.
- Fold this mixture, along with the coconut four, into the eggs and sugar.
- Add the ground almonds, mixed spice, currants and sultanas into the mixture.
- Pour the mixture into ½ cup silicon moulds.
- Place the buns into the oven on shelf level 2 and release the burst of steam immediately. Bake for approximately 15 minutes. The buns should be slightly undercooked in the centre.
- Remove from the oven and stand for 1 minute before draping a clean dry tea towel over the top to stop the buns forming a crust. Although a cracked and cratered surface is to be expected; this process avoids the buns becoming crunchy.
- To finish, place the mini buns on a baking paper lined tray in a round formation.
Icing
- Mix the egg whites and sugar to create the icing. Add lemon juice to taste.
- Decorate the buns with the icing in a long sweeping motion to achieve the beloved ‘hot cross bun’ look we all know and love.
- Serve with butter if desired.
Hints and tips
- Gluten free flour can be used as a substitute, if coconut flour is unavailable.
Applicance Functions
Shannon Bennett
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